Middle Eastern Bean Salad With Parsley and Lemon (Balela) |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I got this recipe from A simple bean dish that is great to make ahead. The star of the recipe is chopped fresh parsly. Ingredients:
1 (15 ounce) can black beans, rinsed well and drained |
1 (15 ounce) can garbanzo beans, rinsed well and drained |
1 cup chopped green onion |
1 1/2 cups chopped tomatoes |
1 cup finely chopped fresh parsley |
3 tablespoons fresh squeezed lemon juice |
1/2 teaspoon garlic puree or 1/2 teaspoon finely minced garlic |
4 tablespoons extra virgin olive oil |
1/2 teaspoon salt |
fresh ground black pepper |
Directions:
1. Pour chick peas and black beans one at a time into colander placed in sink, rinse well until no more foam appears and let drain.Blot dry if they seem too wet.
2. While beans are draining, whisk together lemon juice, olive oil, garlic and let the flavors blend.
3. Mix the salad ingredients together and let it marinate at room temperature for at least 30 minutes.
4. Chop green onions, tomatoes and parsly and add to bowl. Combine this with the beans.
5. Whisk dressing ingredients and gently add dressing to bean mixture.
6. Add salt and pepper.
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